Stay Calm, Carry On, and Put the Kettle On!
By Caroline MacDougall
March 20, 2020

Dear Teeccino family,

We hope that all of you are safe wherever you are riding out this crisis, staying healthy by limiting exposure, and keeping connected despite the social distancing that is required at this time.

There are so many things to be grateful for. We give thanks for our cherished loved ones and pray for their safety. We are also so grateful that the internet plus our cell phones keep us in contact with one another and bring us inspiration from people around the world.

Let’s take the advice of the British during World War ll. They survived unbelievable bombardment and endured terrible deprivation but they managed to keep their equanimity. As the top tea drinking culture in the western world, they taught us that a hot cup of tea brings comfort in times of great challenges. Put the kettle on and make yourselves a satisfying cup to sip and enjoy!


Teeccino is still producing and shipping:

As a food and beverage company, we are recognized as an essential business to carry on working. Fortunately we’re well stocked on ingredients and our production is running to keep the grocery shelves, our etailers and the Teeccino website fully supplied.  We always follow all good food manufacturing practices (GMPs) including gloves worn by our production team while complying with strict hygiene protocol and not being allowed to work if they are sick. We already offer paid sick leave and have expanded it so none of our employees will be deprived of income if they fall ill during these trying times.  We also have most of our office staff members working remotely.

Exciting news!

New package design:

To celebrate 25 years of marketing Teeccino, we’re excited to announce a new brand image to better convey the health promoting values we hold dear. We look forward to sharing an all-new package design from a very talented woman whose background includes designing for national brands like Starbucks® and Teavana®.

We hope you’ll love our new color palate highlighting each of Teeccino’s family of blends with their unique mandala designs and botanical illustrations. With a cleaner presentation of product information, the goal is to make it easier to understand all the health giving properties and delicious flavor in a cup of Teeccino. Have fun checking out the beautiful images on our Mediterranean, Maya and Dandelion packages!

Two new Teeccino lines:

Nothing like celebrating your 25th anniversary by creating 9 new flavors for Teeccino! I’ve been inspired by the growing interest in adaptogenic herbs and mushrooms which I’ve been consuming myself for decades. Teeccino has always been ahead of its time, and now the time is compelling us to expand our wellness offerings.

Mushroom Adaptogen Blends

I’ve paired renowned wellness mushrooms with adaptogenic herbs to bring you 6 new Teeccino blends that help you reduce stress and stay healthy.

Adaptogens are those plants and mushrooms that help the body adapt to stress, whether external or internal, while normalizing physiological functions, increasing energy and endurance, and strengthening the immune system.

Soon you’ll be able to drink a cup of Reishi Eleuthero featuring a dark roast flavor for coffee lovers, Coryceps Schisandra featuring cinnamon berry flavor for a spicy finish, and Turkey Tail Astragulus featuring toasted maple flavor for a sweet treat without added sugar. Have fun reading about these mushrooms and herbs on the internet and stay tuned to our email announcement for when our new blends are ready to ship.

Prebiotic SuperBoost™ Blends

As you know, every cup of Teeccino has prebiotic inulin that extracts naturally from chicory and dandelion roots during brewing. Prebiotics are what your probiotics need to flourish and thrive.

From the early days of Teeccino, our customers have claimed that Teeccino has made a difference to their digestion and elimination. In the last five years, new scientific studies about the microorganisms that live in our gut have revealed many revolutionary findings about what these critters do for our health. Now we know that about 70% of the immune system and over 80% of cells that produce immunoglobulin A actually reside in the gut!

I have been following this prebiotic research eagerly and just recently, I found two concentrated prebiotics that could be added to a cup of Teeccino to enhance its prebiotic properties. I’m excited to announce that two new Prebiotic Superboost blends of Teeccino will be available soon. Mango Lemon Balm featuring one of my favorite herbs to drink before bedtime and Macadamia Nut with all the rich, bold flavor that Teeccino is famous for will be shipping in the next few weeks.

Available only to our customers!

Although we are waiting for our new packaging for our new blends to arrive along with some of the organic adaptogenic herbs coming from India, we are able to roll out 3 of these blends in the all-purpose-grind before then. It seems so crucial at this time to deliver them to your cup to support your health. We hope you don’t mind if we sticker over some of our existing packages to get them out right away.

Today is the first day of spring so please join us in taking a moment to enjoy it by strolling through nature. It will refresh you and lessen your stress. We so look forward to hearing your feedback and thank you for your continued support!

Celebrating Women Around The World Who Harvest and Prepare the Herbs in Your Cup

By Caroline MacDougall
March 5th, 2020

One of the most satisfying things about my 40+ years sourcing herbs around the world has been providing opportunities for women to earn income where income opportunities for women in particular are scarce to nonexistent.

Study after study has shown that when women earn money, they spend it on improving the lives of their family. They invest in education for their children, better food and health care, and income-generating micro-enterprises like buying chickens and goats or growing fruits and vegetables to produce products to sell in their local market.

There is another really important aspect to women being able to earn an income. I’ve found that their social standing within their family is dramatically elevated. No longer are they looked upon simply as “cooks” like they were in the small villages I worked in in Mexico. Income gave them an element of independence producing new respect in the eyes of their husbands. They had more say in how the family budget was allocated. They had pride in themselves and also their children saw their mothers with new respect and authority.

In celebration of International Women’s Day, I’d like to honor these women by showing you some pictures of them at work harvesting, drying and preparing the herbs for your cup of Teeccino!

Every vanilla flower has to be hand pollinated in order to grow a vanilla bean. The native bee that can pollinate vanilla flowers only lives in Mexico where vanilla is indigenous. Pollinating flowers is a delicate procedure requiring small and nimble fingers. Women excel at this vital job! Every vanilla bean is handled some 600 times during the course of curing it over 4 months and women often work in the curing facility as well.


Teeccino’s organic chicory is grown in India by smallholder farming families. Women do much of the essential weeding work in the fields in their colorful saris which has to be done by hand instead of sprayed with herbicides like conventional chicory. They spread the roots to dry after harvest and clean and sort them once they are ready for shipment.

The most rewarding project in my sourcing career has been developing the commercial value of wild ramón seeds that were going to waste on the forest floor in Guatemala. Ramón trees were called the “corn tree” by the Maya who planted them in the forest around their cities. They drank a brew made from roasted ramón seeds way before the Spaniards brought coffee trees to Central America and they ate ground ramón flour mixed with their corn flour to make it more nutritious.

When I started investigating ramón seeds as an ingredient for Teeccino, none of the people living in the Maya Biosphere Reserve knew they were edible. As a super hard, zero-fat seed, you couldn’t just pick one up and eat it. In these villages, hunger and malnutrition was a big problem and I realized that ramón seeds could help solve it. Not only did the harvest of ramón seeds provide income for women who could pick up seeds while still minding their young children, but also, it helped women create commercial enterprises.  A group of women formed a cooperative to start drying the seeds and then baking them into breads, muffins and cookies to sell in the local market.

Teeccino supported workshops given by women from the original cooperative to women in other villages to spread the knowledge of how to prepare and eat ramón seeds. Eventually the government of Guatemala became involved and started buying ramón seed baked goods to distribute to the local schools. Teachers reported that attendance was up and illness was down after the children started eating cookies and muffins made with ramón seed flour.

When we “gringos” began the harvest of wild harvested ramón seeds, they were considered “basura” or garbage because the seeds dropped to the ground from 130 ft tall trees. Our development of this wasted nutritious seed changed the nutrition and income of these villagers!

Bees, Butterflies & Your Cup of Teeccino

By Caroline MacDougall
February 27th, 2020

Bees, butterflies and other insects are essential to our food production as pollinators. Your cup of Teeccino depends on bees, both honey bees and wild bee species to ensure that crops are well pollinated. Chicory, carob, almonds, dates, figs, and dandelions are all pollinated by bees.

I’m sure you’ve heard about the massive colony collapse disorder that is plaguing honeybees. It is also affecting wild bee colonies. Last year, 40% of honeybees – over 50 billion bees – died before the spring pollination season started up again. It’s devastating to beekeepers, farmers and of course the bees!

Here in Santa Barbara, October to March, monarch butterflies return to our local grove of eucalyptus trees where they cluster to keep warm for the winter months. Last year, instead of tens of thousands of monarchs, whose golden wings make an extraordinarily beautiful site to behold, only 230 butterflies showed up. 230! In Mexico, at the reserve in the mountains northwest of Mexico City where butterflies fly over 2500 miles from the US Northeast, a similar dire reduction in butterfly numbers was recorded.

Then came the highly distressing news that two of the top local conservationists in the Mexican Monarch Biosphere Reserve were murdered this month. In many parts of the world, being an environmentalist working to protect wild habitat is a dangerous career. Yet these people are so dedicated, they continue their work despite the risk to their lives.

I was so shocked and saddened, I decided that Teeccino as a company has to do something about this. Each of us, whether as individuals or as companies, have a role to play in protecting our environment. Now more than ever, we have to take the steps that ensure there is a healthy planet for our children to inherit!

Here’s what Teeccino plans to do!

Teeccino’s Mediterranean blends depend on golden roasted almonds from California to imbue their delicious nuttiness into a brewed cup. Think Hazelnut, Vanilla Nut, Mocha, Java and many other delicious –nut blends. Over 80% of the world’s almonds are grown in California’s Central Valley. Almond orchards cover over 500,000 acres. With 2 hives per acres required for pollination, a million hives and billions of bees are at risk. One beekeeper likened the conditions in these orchards to sending bees to war. It is time to start supporting the bees instead of killing them!

Bees can fly 5 miles in search of food. Even if a farmer is organic, bees may fly to conventional fields where they are exposed to a class of pesticides called neonicotinoids that act like nicotine. These pesticides weaken bees’ immune systems and can kill them the whole hive when the pesticides are brought back from the fields. The EPA has banned 12 neonicotinoids but left 47 still on the market.

With some research, I discovered that there is a new “Bee Better Certification” for farmers founded by The Xerces Society, which supports science-based conservation and protection for pollinators. Farmers can get certified if they commit to the following:

  • No-till and no pesticide application approaches
  • Keeping a growing cover crop on soil between rows of trees or between income crops
  • Dedicating 5% of land to habitat for wild bees and growing food plants for butterflies.
  • Providing nesting sites for wild bees and butterfly host plants.

Teeccino is now committed to buying certified bee-friendly almonds that increase the survival of both honeybees and native bees. I’ve found an almond grower who is visionary about growing both conventional and organic almonds employing bee friendly methods. I’m excited about sourcing our almonds exclusively from this grower!

If you’d like to join us in supporting conservation of bees, butterflies and other pollinators, please learn more about the Xerces Society and become a member!

Teeccino Quinoa Miso Detox Bowl with Teeccino Dandelion Vanilla Nut

Teeccino Quinoa Miso Detox Bowl

Here’s the perfect meal for your detox program ~ what could be better to eat on a cleanse than a bowl full of super foods that is anti-inflammatory, gluten-free, high fiber, chock full of minerals like magnesium and potassium? Add to that plenty of antioxidants, digestive enzymes, B vitamins and last but hardly least, a complete protein including lysine which is the amino acid that many vegetarian foods lack. Top it off with Teeccino Dandelion Vanilla Nut to stimulate your digestion and make it all taste delicious!
I’ve just been describing quinoa which, by the way, is not a cereal grain but is related to spinach, beets and chard. This super food of the Inca civilization is also high in soluble fiber, which is excellent for reducing cholesterol and aiding elimination. Its nutrition is elevated when combined with nutrient-dense kale that adds vitamins A, K and C, as well as many minerals like calcium and manganese. Sautéed with mushrooms high in vitamin D and enhanced with savory miso that brings B12 and probiotics to your bowl, you’ve got a vegan meal to feast upon and make detoxing both nutritious and delicious!
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: dandelion, healthy
Servings: 6 bowls
Calories: 344kcal


  • 1 yellow onion diced
  • 2 cups quinoa
  • 12 stems kale up to 15, Lacinato or 'Tuscan' Kale is preferred
  • 2 tbsp yellow miso
  • 1 lb brown cremini or button mushrooms
  • 3 cloves garlic finely chopped
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 scallions sliced into small rounds including some of the green part
  • 4 tea bags Teeccino Dandelion Vanilla Nut or 2 tbsp of Teeccino Dandelion Vanilla Nut


  • Clean the mushrooms by gently brushing their tops under water. Don't expose their gills to water. Chop off their stems.
  • Put the cleaned mushrooms, gill side up, in sunlight for 2 hours so they can be exposed to UV rays and make lots of vitamin D. Most mushrooms are grown in the dark but need sunlight to create vitamin D.
  • Boil 4 cups of filtered water and steep the 4 tea bags of Teeccino in it for 5 minutes. If using Teeccino’s all-purpose-grind, brew 3 rounded Tbsp to 8 cups of water or 32 oz in a drip coffee maker or French press pot.
  • Rinse the quinoa with filtered water in a fine mesh strainer.
  • In a heavy metal pot, sauté the diced onions on a low temperature until they turn translucent.
  • Add the quinoa with the Teeccino liquid to the pot.
  • Bring the liquid to a simmer and add the miso by rubbing it into the liquid using 2 wooden spoons. The miso will gradually blend in completely. Be careful not to boil the liquid. The enzymes in the miso can be destroyed by boiling so slow cooking at a low heat is optimal.
  • In a frying pan or wok, sauté the mushrooms and garlic in the olive oil and butter.
  • Strip the leaves off the stalks of the kale. Tear or chop it into pieces.
  • When the mushrooms are half cooked, add the kale leaves to the pan/wok and sauté them until they are soft and the mushrooms are cooked through.
  • When all the liquid has been absorbed in the quinoa, stir half of the mushrooms and kale into them.
  • Fill 4-6 bowls with the quinoa. Garnish the bowls with the other half of the sautéed mushrooms and kale spread across the quinoa.
  • Sprinkle the sliced scallions over the top of each bowl and serve!


Calories: 344kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 723mg | Fiber: 5g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

The Evolution of teeccino

Celebrating 25 years of Teeccino!

When I was inspired to create a caffeine-free cappuccino in 1994, I never would have ever imagined that I’d still be marketing Teeccino 25 years later. As an entrepreneur, the challenge of getting herbs to run through an espresso machine just possessed me. I don’t know about you, but when I’m struck with a vision, I never imagine all the hard work that will go into manifesting it. I just am filled with enthusiasm and think it will all be fun!

Well, it has been fun…and hard…and everything in between. The greatest reward is always hearing from all of you, whose enthusiastic embrace of Teeccino continually juices my inspiration to new heights.

For this 25th year, we are planning big things. I’m busy in my kitchen creating two new families of Teeccino flavors: Mushroom Adaptogen Herbal Coffees & Teas and Prebiotic SuperBoost Herbal Coffees & Teas. We’re planning on helping you “Stress less and digest best!”.

When you’re 25, it’s time for a new look. Soon you, our readers, will be the very first to see all new Teeccino packaging rolling off the production line. To get you ready for the change, I made a video with Galen, my son and Teeccino’s VP of Sales, showing you the evolution of Teeccino packaging from the beginning until now.

Hope you enjoy watching it! Stay tuned for more details on the launch of our new flavors in March. You’ll read it here first!

Teeccino Caramel Nut Macchiato

Enjoy this sweet treat with friends and family for a night to remember! When Caroline shared this with us at the office, we couldn't believe our taste buds! It was creamy, sweet, and bubbling with warmth. We hope you enjoy this home-brewed delight just as much as we did!
Fun fact: Macchiato means “stained” or “marked” in Italian!
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Hot Drinks
Cuisine: American
Keyword: caramel, creamy, sweet
Servings: 1 jar of sauce
Calories: 1892kcal


Teeccino Macchiato Caramel Sauce

  • 5 tbsp butter unsalted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp finely ground Teeccino Dandelion Caramel Nut use a coffee grinder or nut & seed grinder to make the powder
  • 3/4 cup heavy cream


Teeccino Macchiato Caramel Sauce

  • In a heavy saucepan, whisk to together the sugar and water and bring to a boil, whisking constantly.
  • When the sugar has melted, lower the heat. Add the butter and continue to whisk occasionally for 5 minutes as the liquid simmers and thickens.
  • Add the ground Teeccino.
  • Pour in the whipped cream slowly. Whisk while it bubbles and hisses until the cream is blended in and the sauce is smooth.
  • Pour into a glass jar and keep refrigerated for up to 2 weeks.

Teeccino Caramel Nut Macchiato

  • Brew Teeccino Dandelion Caramel Nut as an espresso in an espresso machine or a Mocha pot or make a strong brew using your drip coffee maker or French press pot by adding 1 ½ times more Teeccino grounds than you would normally use.
  • In a glass mug, fill the bottom ⅛ – ¼ high with Teeccino Caramel Sauce.
  • Pour in brewed Teeccino.
  • Top with frothed hot milk or non-dairy milk or whipped cream.
  • Drizzle Teeccino Caramel Sauce over the top of the foam.
  • For extra delight, use a spoon to dip into the Caramel Sauce at the bottom of the mug while scooping up Teeccino and foamed milk along the way.
  • Enjoy!


Calories: 1892kcal | Carbohydrates: 205g | Protein: 4g | Fat: 123g | Saturated Fat: 77g | Cholesterol: 395mg | Sodium: 576mg | Potassium: 134mg | Sugar: 200g | Vitamin A: 4373IU | Vitamin C: 1mg | Calcium: 133mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Lose Weight with Teeccino dandelion Caramel Nut As featured in woman's world magazine article "drop fat fast"

Woman’s World asked us to query our customers to find out who had lost weight drinking Teeccino Dandelion Herbal Coffees and Teas. We had many people respond who had lost varying amounts of weight. Woman’s World picked Peggy Jean to feature because her story is so dramatic! Follow her example, drink Dandelion Caramel Nut when you feel the sugar cravings  and see if you lose weight too!

The Catholic Mothers Conference held in Mooresville, NC, on Saturday, November 16, went very well, and Teeccino was a much-loved part of it! We were very grateful for your generosity in providing two full bags of grounds to brew and a hundred teabags to set out on the table. The attendees all received teabags in their goody bags, too, so we hope they tried some Teeccino at home if they didn’t at the conference.

After the conference ended I went back to the kitchen to collect any remaining Teeccino. I was surprised and delighted to discover that they had used up both bags of grounds and all but a couple dozen of the Dandelion Dark Roast teabags (those were not a favorite, I guess, or at least less appealing than the Dandelion Caramel Nut). They said they ran out of brewed Teeccino before the conference ended, it was such a hit with the ladies attending. 🙂 My friend Diana, holding her cup in the picture, was grateful Teeccino was an option as she has given up her beloved coffee for health reasons.’

Feeling inspired? If you want to have Teeccino at your next function, we’d love to support you with Teeccino! Simply apply to become an ambassador here.


Tasting 25 Year Old Vintage Teeccino


Teeccino is 25 years old! Seems like ancient times to look back at it now. No cell phones, no internet, no social media, photographs on film that had to be developed and printed. We actually did business by making phone calls, writing and mailing letters!


Teeccino was started in my garage like all great entrepreneurial start-ups in America. At the time, I worked for Odwalla Juice Company selling their dried orange peel from their newly built juice plant in Dinuba, CA. We had a big blender and that’s where the very first batches of Teeccino were made in August of 1994.


This summer I made a discovery while cleaning my garage. Ok, I have cupboards that are deep and full of herbs and other ingredients I use in my product development. Way back in the recesses of the bottom shelf, I found a box marked Teeccino. Inside were ziplock baggies holding the retained samples from that very first production run. Yes, 25 year old Teeccino!


Watch my son, Galen, our VP of Sales who was 6 years old in 1994, join me in tasting vintage Teeccino 25 years later. It was a lot of fun and we lived to tell the story!


Happy Holidays to you and your families,


Chewy Gingerbread Cookies

This delicious recipe for gingerbread cookies uses Teeccino Gingerbread to add that special something to a holiday staple. Enjoy with friends and family next to a cozy fire this holiday season!
Prep Time: 1 hour
Cook Time: 9 minutes
Total Time: 1 hour 9 minutes
Course: Cookies
Cuisine: American
Keyword: gingerbead
Servings: 6 cookies
Calories: 600kcal


  • 3 cups whole wheat pastry flour or Pamela's All Purpose Gluten-Free Flour
  • 3/4 cups palm sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp cloves
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter softened to room temperature
  • 3/4 cup molasses
  • 2 tbsp Teeccino Gingerbread brewed strong by using 2 tbsp Teeccino to 2 cups or 10 oz water in a drip coffee maker or french press (enjoy the remainder of Teeccino while you make your cookies!)
  • Decorations chopped apricots, almonds, walnuts, raisins, golden berries, goji berries, coconut, and any other dried fruits and nuts you enjoy.


  • Using 2 knives or a fork, blend the flour, sugar, baking soda, spices and salt with the butter. Cut the butter into small pieces until the butter is thoroughly mixed into the dry ingredients. You can use your clean fingers to further crumble the butter while mixing it into the dry mix.
  • Using an electric mixer, blend the dry/butter mixture with the brewed Teeccino and molasses. The moisture should be thoroughly spread throughout the dough which will take a minute or so.
  • Make a ball out of the dough and cut it in half. Roll one half ¼ inch thick between 2 pieces of parchment paper. Leave the paper in place while you place the rolled dough onto a baking sheet.
  • Freeze the dough on the baking sheet for 15-20 minutes until firm. Or refrigerate for 2 hours.
  • Preheat the oven to 350º.
  • Place one dough sheet on the counter. Peel off the top parchment paper. Using a cookie cutter, cut out the gingerbread people or other shapes for your cookies.
  • Line a cookie sheet with parchment paper.
  • Using a metal spatula, place the cut out cookies onto the paper on the cookie sheet.
  • Repeat with the remaining dough, refreezing it as needed. Keep rolling out the dough scraps until they are all gone and the cookie sheet is full. Use a second sheet for the remaining dough.
  • Decorate the cookies with chopped fruits, nuts, candied ginger, coconut, etc. Have fun making your gingerbread people look different from one another!
  • Bake the cookies until an imprint with a finger is barely seen, approximately 8-9 minutes. Cool the cookies on the sheet for a couple of minutes and then use the metal spatula to place them on a wire rack or cool plate.
  • Store the gingerbread cookies in a tin or airtight container.
  • Eat the cookies while sipping a cup of Teeccino!


Calories: 600kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 587mg | Potassium: 852mg | Fiber: 7g | Sugar: 45g | Vitamin A: 700IU | Calcium: 127mg | Iron: 4mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!